Russian Mushroom & Potato Soup
This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
skin on or off your preference, diced
sliced. button, Shiitake, or Straw
chopped, green and white
fresh or from powder
chopped, plus more for garnish
To make the Creamy Version, you need this
all purpose flour
In a large pot on medium heat, melt the butter then add the spring onion and carrots and cook for about 5 minutes, stirring occasionally.
Then add the broth, salt, pepper, dill, and bay leaf. Add the potatoes and cover the pot and simmer for 15 to 20 minutes. Potatoes should be tender but still firm.
In a large non stick skillet heat the olive oil over medium heat and add the mushrooms. (I used Shiitake Mushrooms.)
Cook for 5 to 7 minutes to brown them up, then add the mushrooms to the soup pot.
At this point you can serve for the non-creamy version, or continue on for the creamy version.
For the Creamy Version
In a small bowl, mix the milk, whipping cream, and flour until good and smooth.
Slowly stir the flour mixture into the soup and increase heat to a gentle boil and the soup will thicken. Serve.
This recipe for
Russian Mushroom and Potato Soup